| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polynesian | Ethnic | 6 | Servings |
INGREDIENTS
| 6 | Pork chops | |
| 1 | cn | Pineapple chunks in juice |
| 1 | Onion — chopped | |
| 1/4 | c | Celery leaves — minced |
| 1 | Garlic clove — minced | |
| 12 | Prunes — pitted | |
| 2 | ts | Soy sauce |
| 1/2 | ts | Marjoram |
| 1 | c | Celery — sliced diagonally |
| 1 | c | Rice |
| 1 | ts | Ginger |
INSTRUCTIONS
1. Trim excess fat from chops; lightly grease heavy skillet with fat from 1 chop. Brown chops on both sides; drain off excess fat. Season lightly with salt and pepper. 2. Drain pineapple (medium can, use sweetened or in its own juice as you desire). Combine the juice, onion, celery leaves, garlic, prunes, soy sauce and marjoram. Pour over chops. Simmer, covered, for 20-30 minutes (depending on thickness of chops). 3. Add pineapple and celery and cook for 10 minutes longer or until celery is tender and pork is well done, adding a small amount of water if needed. Prepare rice according to package directions; add ginger, stirring to blend. Serve pork over rice. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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